Grilled Lobster Tails

Don’t reserve shellfish for your local seafood restaurant. It’s simple to cook, especially on the grill, even though it tastes like it took hours to make.

Makes

4 servings

Total Time

30 minutes

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Ingredients

FOR THE PARSLEY BUTTER, SLOWLY MELT:

1 1/2
sticks salted butter (12 Tbsp.)

2
cloves
garlic, sliced

2
Tbsp.
minced fresh parsley

FOR THE LOBSTER, SPLIT:

4lobster tails (6–8 oz. each), thawed if frozen

Salt and black pepper to taste

2lemons, halved

Test Kitchen Approved

Instructions

For the parsley butter, slowly melt butter with garlic in a saucepan over low heat until fragrant, 3–5 minutes. Skim off and discard foam from the top; remove pan from heat. Reheat butter and stir in parsley just before serving.

Preheat grill to high. Brush grill grate with oil.

For the lobster, split lobster tails in half lengthwise, clean out the vein, if present, and pat dry; season with salt and pepper.

Side Dish

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